If you’re overwhelmed by the number of non-milk kinds of milk at the grocery store, envision the rice aisle, with its impenetrable wall of bags and boxes. And just think, you’re only glimpsing a fraction of what’s available: There are over 40,000 varieties of rice on the planet. 40,000!
The good news is that with a fairly rudimentary understanding of how rice is classified, you can pick the type of rice that’s right for the job and make a pot of whatever type you chose.
Rice is broadly divided into three categories based on grain length—long, medium, and short. The length of the grain is indicative of the texture of the cooked rice and, consequently, its traditional preparation and use.